Gyoza help

I've been making gyoza for quite a while and have wanted to start putting them in my lunches. However, for some reason I don't quite know, they turn out soggy (which tastes just fine!) and not very bento-friendly. Is there anything I can do to assure that they won't turn out like this? Thank you :D

As Jiza says, cooling them off completely before closing the lid on your bento box is important. You can also try frying them on both sides, to have a crispy surface, which can be quite nice when cold surprisingly enough.